Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.

The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. …

Materialist scientist Professor Mark Miodownik challenges two Michelin star chef Marcus Wareing to the ultimate head-to-head cookery contest, to see who can create the most flavoursome food. Marcus has flair and experience, whereas Mark has an understanding of cooking at the molecular level, as well as access to state-of-the-art technology. Over the course of 90 minutes, the pair will cook some of the nation's best-loved dishes, from starter to dessert, as they try to answer the question of whether cooking is a science or an art.